Technology is taught by
|Ms D Hall-Hinds||Curriculum Team Leader & Specialist Teacher of Food Technology and Textiles|
|Mr L Oloyede||Specialist Teacher of Graphic Products and Resistant Materials|
|Zenib Jalil||DT Teacher|
|Ms C Quinton||Specialist Teacher of Resistant Materials and Graphics|
|Ms A Mendez Vallencia|
|Ms A Perez Poveda|
Design and technology helps to prepare young people for living and working in a technological world by teaching the technical understanding, design methods and making skills needed to produce practical solutions to real problems.”
Design and Technology is a highly exciting and relevant subject that enables students to make use of and understand the technologies enjoyed by all members of our society. It offers students the opportunity to develop many transferable skills through a range of
Curriculum content and aims
KS3 pupils studying Design & Technology are taught a combination of all four disciplines during Year 7 and 8. This provides a fantastic foundation for students to pursue further study at GCSE in one or two of their chosen options, and indeed onto further education and potential career opportunities. During KS3 pupils are exposed to a wide range of exciting projects.
Graphic Products- Maze Game Project and Pop-Up- Book.
Resistant Materials – Pencil Holder and Key Ring Project
Textiles – Survival wall hanger inspired by theme jungle
Food Technology – Healthy Eating project which builds on simple cooking techniques.
Graphic Products – Model Bedroom and Vinyl Satchel Project
Resistant Materials – 3DPuzzle
Textiles – Bag project inspired by theme fun fair
Food Technology – Experimenting with the cooker - using different cooking methods to cook healthy food
GCSE Food Preparation and Nutrition
This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:
- bread, cereals, flour, oats, rice, potatoes and pasta
- fruit and vegetables (fresh, frozen, dried, canned and juiced)
- milk, cheese and yoghurt
- meat, fish, eggs, soya, tofu, beans, nuts and seeds
- butter, oil, margarine, sugar and syrup. 3.1 Food preparation skills Twelve skill groups have been integrated throughout the
- Food provenance.
How the new assessment will work:
50% exam. 50% non-exam assessment (NEA). • Question paper split into two sections. • NEA consists of one food investigation (a 1,500 to 2,000-word report) and one food preparation assessment (plan, prepare, cook and present a three course menu).
Specification at a glance
This qualification is linear, meaning students sit all their exams at the end of the course.
Theoretical knowledge of specification subject content.
Section A: Multiple choice questions structured to reflect the sections of the specification
Section B: contains five questions varying in styles of approach and content.
How it’s assessed
1 hr 45 minutes exam
100 marks- Section A 20 marks, Section B 80 marks
Non-exam assessment What’s assessed
- Food investigation (15%) Students write a report on their understanding of the scientific principles that underpin the preparation and cooking of food. We’ll confirm the investigation topic on 1 September of the academic year in which it is submitted. Recommended time: 10 hours.
- Food preparation assessment (35%) Students will plan, prepare, cook and present a three course menu within 3 hours. We’ll confirm the task for this assessment on 1 November of the academic year in which it is submitted. Recommended time: 20 hours (inclusive of 3-hour period). They will produce a concise portfolio that:
- demonstrates their application of technical skills and their practical outcomes
- explains how they planned and carried out the preparation, cooking and presentation of their three final dishes
- includes an evaluation of cost, and the sensory properties and nutritional characteristics of each dish.
Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.
Graphic Products & Textiles
This course is designed to provide opportunities in designing, making and evaluating. Students are taught research techniques in order to produce a sound basis for design. They will use pictorial drawing and working drawings to British Standard in order to develop the given product. Modelling techniques are regularly used.
You will need to do regular homework to achieve a good standard of design work;
you will need to keep a design folder for coursework and meet departmental and examination deadlines.
How you will be assessed?
- 60% controlled assessment (one final year project)
- 40% final written examination
Students who successfully complete this course will be awarded a GCSE certificate in Design & Technology (Northern Examination & Assessment Board)
Graphics Products: Mr Oloyede, Ms Quinton
For general advice about Technology options see your current Technology teacher
Why should you choose this subject?
Students who have English as an additional language and at the end of tYear 9 have a level in English of 3B or below will be directed to do Workshop
This means one less GCSE as Workshop supports students to make.
Food Technology: Having a Food Technology qualification can lead to careers in food marketing, product development, diet-related industries, and many more.
Graphic Products: Having an associated Graphic Products qualification can lead to careers in fields such as graphic design, model making, packaging design, printing.
Textiles: Textiles or Fashion Designer, Trend Forecaster, Fashion Merchandiser, Pattern Marker, Fashion Stylist, Fashion Editor, Fashion Illustrator, Fashion Photographer, Costume Designer, Personal Stylist, and Interior Designer.
Who parents/carers can contact if they need more information about our syllabus:
Food Technology and Textiles: Ms D Hall-Hinds and Ms D Quinn
Graphic Products and Resistance Materials: Mr L Oloyede